42, REPORT OF THE BACTERIOLOGIST OF THE 
sidered their relation to hard cheese other than to suggest that 
they may play a role in some of the gas® formation. Among all 
the examinations into the flora of cheese none have been carried 
on in a more careful manner than the one by J. Weinzirl’ under 
the direction of Dr. H. L. Russell, and in a report upon the flora 
of six Cheddar cheeses, yeasts were mentioned only once, and in 
that case a bad odor had been noticed in the curd. Very recently 
Weinzirl’ has reported the results of an examination of 50 differ- 
ent Cheddar cheeses from factories scattered through seven states 
of the Union as well as from Canada, and in only four cheeses 
were yeasts found. In three of these four cases the yeasts did 
not exceed one per ct. of the total flora. | 
In connection with the present investigation we have examined 
a very limited number of samples selected for us by experts as 
being clean flavored cheese, and in every case we have failed to 
find more than an occasional yeast among the thousands of bac- 
teria. 
YEASTS ALWAYS FOUND IN SWEET FLAVOR CHEESE. 
Since beginning work in 1899 we have examined samples 
selected for us by cheese experts as showing sweet or fruity 
flavor, coming from thirteen factories located in seven different 
counties in this State, besides several samples of unknown origin 
received from commission men. In every cheese, yeasts were 
present in considerable numbers, and while strictly quantitative 
data were not obtained it is believed that they were rarely as 
low as one per ct., and often approximated 50 per ct.-of the total 
flora. 
Owing to the present undeveloped condition of the classifica- 
tion of yeasts we have not yet been able to reduce the collection 
of yeasts obtained in this way to the basis of varieties repre- 

‘A dametz. Ueber die Ursachen und Erreger der abnormalen Reif- 
ungsvorgiinge beim Kiise, Cent. fiir Bakt., 1 AbLt., 14: 527, 1893. 
*Weinzirl, J. Bacteria in Cheddar Cheese Ripening. Thesis Univ. of 
Wis., 1896. P 
*Weinzirl, J. The Bacterial Flora of American Cheddar Cheese. Cent. 
fiir Bakt., Il Abt. 6: 785, 1900. 
